Heat a non-stick pan or wok over a moderately high heat and add the peanut oil. Add the garlic and ginger and stir-fry for about 30 seconds. Add the broccoli and cook for two minutes then add the red and yellow peppers. Pour in the flavored chicken stock, reduce the heat and cover the pan.

Steam the vegetables for about three minutes until the broccoli is just tender.

Add the spring onions and stir-fry for a minute. Toss in the cashew nuts, garnish with the sprouts and serve with noodles.

Wine pairing:
The slight heat of the ginger will allow a fruity white wine to shine. You could look to match the green flavours of the broccoli in the stir-fry and here Sauvignon Blanc will work well while the cashnew nuts will complement a wine with some oak on it so think Bordeaux-style white.

Recipe supplied by Source Food – a Cape Town-based food agency that specializes in experiential marketing. They will create a recipe or meal to communicate your brand’s message.